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Shrimp with Thai Lemongrass Marinade

Source: Food & Wine
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Active Time:  15 Minutes
Total Time:  30 Minutes
  Serves 4
Variations on this marinade are used throughout Southeast Asia, especially with seafood, pork and beef.
3 garlic cloves, thinly sliced
3 Thai chiles, thinly sliced
2 stalks of fresh lemongrass, bottom third only, thinly sliced
1 shallot, thinly sliced
1 tablespoon chopped fresh ginger
1/2 cup Asian fish sauce (see Note)
3/4 cup sugar
3/4 cup fresh lime juice
3/4 cup chopped cilantro
2 teaspoons ground coriander
1/2 teaspoon freshly ground pepper
1 1/2 pounds large shrimp, shelled and deveined
In a food processor, combine the garlic, chiles, lemongrass, shallot and ginger and process to a paste. Scrape the paste into a bowl and stir in the fish sauce, sugar, lime juice, cilantro, coriander and pepper.

Light a grill. Coat the shrimp with 2/3 cup of the marinade and let sit for 15 minutes. Thread the shrimp onto skewers and cook over a hot fire for about 2 minutes per side, using the remaining marinade for basting.


The briny shrimp would benefit from the accent of a crisp white, but the zing of the marinade narrows the choice to a white with assertiveness as well. Top pick? An Oregon Pinot Gris, such as the 1996 Eyrie or the 1996 King Estate.

Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 410
Fat. Total: 4g
Fiber: 1g
Carbohydrates, Total: 52g
Sodium: 2981mg
% Cal. from Fat: 9%
Cholesterol: 279mg
Protein: 43g
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